Macadamia Free Classic Dutch Oven Bread

There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead method makes that moment genuinely achievable for any home baker. The ingredient list is about as stripped-down as bread gets — flour, yeast, salt, and warm water — so there is absolutely nothing hiding in here that could cause concern for anyone avoiding tree nuts. A long, slow overnight rest does all the heavy lifting, developing complex flavor and an open, chewy crumb without any special equipment or technique beyond a good stir and a bit of patience. The Dutch oven traps steam during the first bake, giving you that shatteringly crisp crust you usually only find at an artisan bakery. Scoring the top before it goes in lets the loaf bloom beautifully and expand in a controlled way, so it looks as impressive as it tastes. Letting it cool on a wire rack for a full hour is the hardest part, but it is the step that separates a properly set, sliceable crumb from a gummy disappointment. Once you have made this once, store-bought sandwich bread is going to feel like a very distant second choice.

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